Canning on Induction Top Stove Tops

by Angela
(Mountlake Terrace, WA)

Hi there,
I was wondering if you or anyone out there has ever canned using the water bath method on an induction cooktop?

It's supposed to help in getting the water to a boil quickly but is there any issue with length of time being shorter?
Thanks!

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Answer: (or not)

Hi Angela,

That is a great question that I have no answer for. I did a search and could find nothing on canning on an induction cook top.

Hopefully someone else has information to share. Sorry I am not of more help on this one.

I'll do some more research and see if I can find anything. In the mean time.... if anyone else has information. Please feel free to leave a comment!

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Canning on Induction Top Stove Tops

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Canning on Induction stove tops
by: Cheryl Y

I've done my canning on my glass top induction stove. It works okay for me. I was originally told that it was not safe for two reasons:

#1, the stovetop is made to adjust to the heat, therefore turning on and off as necessary. Because of that, there was concern that it wouldn't keep the water hot enough to can.

#2 If the canner is larger than the induction burner, then you run the risk of burning out the burner and damaging your stove.

I purchased a pressure canner that had a smaller area on the bottom that fit the burner and it has reached pressure very well for me and my stove has not suffered.

My water bath canner is an old fashioned one and I took the risk and used it--it worked fine and didn't damage my stove--but it was still a risk.

What type of canner to use on induction?
by: Anonymous

Since it needs to be magnetic, aluminum won't work, correct? Therefore cannot use All American Pressure cookers. What brand did you use?

I pressure can and water bath can on my glass top stove
by: Jennifer

I do both pressure canning and water bath canning on my stove. I called the manufacturer of my stove and asked them what I could do. Their advice was:

1. Don't use the old fashioned "granite ware" water bath canner. It's enamel and can melt on to the stove top. Not good!

2. Pick a pot with a flat bottom, not ridged. It will keep the temperature constant and the stove won't turn off and on.

3. Don't go too big. Pick a pot that has a diameter of one inch or less bigger than the burner you will use it on.

I found a Presto pressure canner that works great on my stove. I also found a stock pot that I use for the water bath and I cut the rack that came in my granite ware canner to fit inside the stock pot. Make sure to use something to keep the jars off the bottom. . . a towel, a rack, something.

I have a Frigidaire stove if that helps any!

Glass top stove canning
by: Gmabird

I had to return the canner, Granite ware water bath, I had bought because I just got a new glass top stove from GE and they say not to use it on the glass top as it can melt onto the top, plus is really way too large to heat properly on the burners.

I have ordered the stainless steel one made by Ball, from Kmart online, that has a flat bottom and is not as fat around as the old school ones. happy canning everyone. tis the season...

induction canning
by: Anonymous

I have an induction cooktop and used a SS stock pot for a water bath on some green tomato pickles and it did great. The pot bottom was the same size as the cooking eye. Hope this helps some one. I'm looking for a pressure canner now.

Induction should work well.
by: Brian Richards

First, you do have to have some iron content in your cookware. If a magnet sticks to the cookware, then the cookware will work.

Induction does not cycle on and off like conventional radiant electric cooktops. It emits a steady power to maintain a selected temperature. Many brands have settings so gentle you can melt chocolate without a double boiler.

Also, unlike a radiant electric cooktop, the induction surface doesn't heat up the way a radiant electric cooktop does. That's because the cookware is delivering heat with induction, not the cooking surface. The cookware can transfer heat to the cooking surface, so it can get very warm, but not really hot like a glass cooktop with radiant heating.

Another thing to remember is that water doesn't get any hotter than 212ºF. Remember science class? So the cookware won't get much hotter. I can't see why enameled steel can't work with induction, but I can see why it would not work with radiant electric.

OUTSIDE CANNING
by: Anonymous

I have given up on inside canning and will do my canning outside this year on a camp stove with pesto canners. Save on air and can can more in less time. Hope this gives you another option. J.P.

Induction top canning
by: hawkonraven

This is my second season of jam making with an induction cook top. My only problem is this year, the jam got too thick.

Also, yes water boils at 212F. Jam will get much hotter. Check it with a candy thermometer.

one risky option
by: Anonymous

Fagor Duo 10 qt is the only pressure canner I could find that will work on induction. I'm afraid of it after all the reviews on Amazon of the 8 qt Duo exploding and the handle breaking.

There are some other SS caners. Two are from Netlon, 12 L and 10 L, but I don't know if they work with induction and good luck finding replacement gaskets years from now from such an obscure company. Presto sells many SS pressure *cookers* but only one source claims that these are the only models that work on induction and I don't think any are canners: 0134106, 0136208, 0137001, 0137003, 0136705 and 0136707

Don't Can Outdoors
by: Anonymous

In response to "Outside Canning" by J.P.

RE: Canning outside on camp stove

I considered doing that too and thought long and hard about it. Then I bought my Presto Pressure canner says in the manual do not use on bunsen burner, camp stoves or those burners used for deep frying outdoors. The wind, even the slightest breeze pulls the heat away from the canner and the temperature and pressure inside won't stay consistent. I threw the idea out the window immediately. Your canning won't be safe.

Water bath canning might be okay, but still do you really want to risk large temperature fluxes in your boiling water temperature? M.K.

Sharon comments:
Anonymous does have a good point about canning outside. Be sure you are in a sheltered area. Your canner's guide book will most likely tell you not to can outside so do be aware and make a good decision for yourself.

Personally I do can outside... sort of. I am in a carport which is well sheltered. I use a Volcano Grill with a propane attachment.. It has large base and very secure to hold the canner. I've used it for both pressure and waterbath canning.

Important!! Be sure whatever you use is VERY stable. It is a large pot of boiling water... it will severely burn anyone it may spill on!

Induction pressure canning
by: Karen

I found a Kuhn rikon 12 qt. Pressure cooker/ canner that works on induction stove tops, but you have a pressure gauge, not a dial that shows temps like most canning pressure cookers.

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Karen be sure your canner will hold at least 4 quart jars... that is the size needed for safe pressure canning.

Water bath canning
by: Karen

I am checking into this now, but supposedly the Ball Elite stainless steel works on any cooktop...it doesn't list induction cooktops specifically, so I am trying to find out if it is magnetic on the bottom.

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